Slow-Cooker Enchilada Pork Tacos with Sweet-Corn Slaw

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Slow-Cooker Enchilada Pork Tacos with Sweet-Corn Slaw
  • Prep 45 min
  • Total 8 hr 30 min
  • Servings 4
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Top these easy summertime enchilada pork tacos or burritos—your choice—with a sweet summer corn slaw.
By Tieghan Gerard
Updated May 25, 2022



  • 3 to 4 lb pork shoulder
  • 2 to 3 tablespoons from 1 container (6.25 oz) Old El Paso™ Original Taco Seasoning Mix
  • 1 can (14 oz) diced green chilies
  • 1/2 of a sweet onion, finely diced
  • 1 can (10 oz) Old El Paso™ enchilada sauce

Sweet Summer Corn Slaw

  • 2 ears fresh sweet corn, husks removed
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • 2 cups shredded fresh green cabbage or cabbage slaw
  • 1 jalapeño chile, seeded, diced
  • Juice of 1 medium lime
  • 2 teaspoons rice vinegar
  • 1/2 cup chopped fresh cilantro

Tortillas and Additional Fillings

  • 8 to 12 tortillas from 1 or 2 packages (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos and Fajitas (10 Count), warmed, OR 4 to 6 tortillas from 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count), warmed
  • Sliced avocado, as desired (for tacos)
  • 1 1/2 cups steamed white rice or Spanish rice, as desired (for burritos)
  • Cooked black beans, as desired (for burritos)
  • Cotija or queso fresco cheese, crumbled, as desired (for tacos or burritos)
Make With
Make With
Old El Paso


  • 1
    Spray 4-quart slow cooker with cooking spray.
  • 2
    Add Pork ingredients to slow cooker; stir. Cover; cook on Low heat setting 8 to 10 hours or High heat setting 6 to 8 hours.
  • 3
    Meanwhile, make Sweet Summer Corn Slaw. Heat grill on high. Brush corn with olive oil, and season with salt and pepper. Wrap corn in 1 layer of foil. Place on grill. Cook 10 minutes, rotating corn 3 times. Cook 10 to 15 minutes longer; remove foil, and cook corn 5 minutes longer. Remove corn from grill, and allow to cool 5 minutes. Use sharp knife to cut off corn kernels, and add kernels to medium bowl.
  • 4
    To same bowl, add remaining slaw ingredients and a pinch of salt. Toss well; cover and place in the fridge until ready to serve.
  • 5
    When pork is cooked and falling apart, remove it from slow cooker, and allow to cool slightly. Shred pork with 2 forks, and drizzle with sauce left in slow cooker.
  • 6
    To assemble tacos, place a little warm pork in warmed 6-inch tortilla; top with sliced avocado and slaw. Sprinkle with cheese. Repeat to use remaining 6-inch tortillas.
  • 7
    To assemble burritos, heat one 8-inch tortilla at a time in microwave 30 seconds. Working quickly, layer cheese, hot rice, warm pork, black beans and slaw toward 1 end of tortilla. Fold sides over the line of ingredients, and roll up tortilla (try to roll tight). Repeat to use remaining 8-inch tortillas.

Tips from the Betty Crocker Kitchens

  • tip 1
    Removing the foil from the corn for the last few minutes of grilling helps the corn get a nice smoky grilled flavor, and it leaves delicious charred marks.


Nutrition Facts are not available for this recipe
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